Wet into dry or vice versa?

Just curious if it makes a difference- should wet ingredients be added to dry or the other way around? Box instructions say wet to dry but it seems that I've heard the other way is better. Anyone? I apologize if this has already been addessed.

That's a pretty good question. All of our scratch cake and cookie recipes we use are dry into wet. I think it's so the wet elements can be combined uniformly before the thickening dry ingredients are added. Also, the eggs sometimes need to be well whipped and aerated first....then dry folded in carefully so as not to deflate them.